Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

Let’s all go ahead and give me a big pat on the back, because last week I went for like TEN DAYS without watching any TV. TEN DAYS! Huge. Good job, Mary! Now I’ll admit that it’s because Hulu was being fussy and realized I’m not in the USA, and it took me a while to figure out a way around it. That, and our internet has been terrible. BUT STILL! TEN DAYS! I’m not sure why I have so much shame around my TV-watching — isn’t it about time I just accept it and not beat myself up for loving it so much? Yeah, probably. But I’m not quite there yet.

Now that I’m back on the TV-watching train, which includes my usuals like Grey’s and Revenge and Modern Family and Scandal (yes, I am a stereotypical 20-something tv-watcher), I am HOOKED on The Mindy Project! Seriously. HILARIOUS. Also, Mindy is the bomb. She’s such a confident, yet still realistically normal, successful, hilarious woman. I want to be her when I grow up! I’m only part of the way through season two, but I’m working quickly (e.g. not getting any work done) and am sure I’ll be caught up soon. Maybe I should start a TV blog? I’ve seriously considered it… but again: SHAME. Do you guys feel this much guilt when you watch TV? Or maybe you’re all superior human beings who don’t actually watch TV. In that case: HOW DO YOU DO IT!? I love the outdoors just as much as the next person, but I also really, really, REALLY, love my bed. And I can only read for so many hours each day.

Watching The Mindy Project, though, really makes me want to live in New York City. I’m 99% sure I will never actually live in New York City, but you do remember when we visited in September, right? I was like ‘OMG THIS CITY IS AMAZING!’ and now this show confirms it. Because TV is obviously so realistic. And I could totally afford Mindy’s beautiful apartment and extensive wardrobe and fancy meals out. Totally. OOOH TV. Making unrealistic lives seem normal! Herein lies the issue with TV, I suppose!

Who wants an easy/pretty/yummy/GARLICKY chicken recipe? You’re in the right place. This dish could not be more simple: rub some chicken with paprika and salt, cook it up, add lots of fresh thyme, garlic, butter, and white wine. Cook it all down into a yummy sauce, with some seriously moist chicken, add the spinach and BOOM: you’ve got dinner! Use a nice dry white for a good tang in the sauce, and don’t skimp on the butter. Really. You KNOW I’m all about the butter, lately!

Have a wonderful weekend, everyone! We’re heading back up the mountains (different ones this time!) to see volcanoes and lakes and sunrises, etc. You know where to follow along! See you Sunday with #DROOLWORTHY!

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

Description

This quick, easy, chicken dinner is bathed in a flavorful garlic, thyme, butter and white wine sauce. This is sure to impress, and only takes 30 minutes!

Ingredients

2 large chicken breasts

1 tsp paprika

salt & pepper

5 Tbsp butter*

1/4 cup fresh thyme leaves

3 large garlic cloves, minced

1 cup dry white wine

2 handfuls spinach (chopped if they’re huge pieces)

Instructions

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about 1/4 tsp each.

Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.

Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.

Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.

Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice.

Notes

*You could use olive oil in place of some or all of the butter here. I’ve done this dish using about 1/2 and 1/2.

Reader Interactions

Comments

That looks crazy delicious and somthing I could even make! I LOVE The Mindy Project too. It’s filmed in Los Angeles so nothing about it is New York realistic. Sadly. I just just just started following her on Instagram. Her and six of my family members are the only people I follow. That’s how much I adore her.

HA! Your instagram habits are hilarious! I have been wondering about where they film — they do such a good job making it look like NY! I’m going to have to find her in IG now… 🙂 Thanks for the comment, Elizabeth!

Hi Jocelyn! I think a lot of people enjoy this with a starch on the side — potatoes (roasted, boiled, mashed, or however you liked them!), rice, quinoa, etc. I personally like cooking up more vegetables (broccoli!) and serving those on the side, maybe with some bread.

I made this recipe for my family last night and we decided it was a “keeper”. I used skinless boneless thighs. Next time I think I will try a small amount of smoked paprika with plain paprika. Truly a good meal.

Hi Sherrydan! You could use chicken broth, or potentially a white grape juice (but not if it’s really sweet and fruity… it should be wine!). The alcohol will cook out of the wine, if that is the concern. Hope you find something that works for you!

Try squeezing in the juice of half a lemon instead of the wine. It should be a fresh, sweet lemon: lemon juice in a bottle is too astringent, but if that’s all you can get you can mellow it down a bit with some water and a pinch, no more, of sugar, but taste it before you add it to the recipe to make sure it isn’t weird. I often use lemon as a white wine substitute. It tastes different, but nice, and I think it would compliment the other flavours in this recipe brilliantly.

Funny. 🙂 I never liked TV and I guess never will. The only time I have it on (not the actual TV but Netflix streaming) is when I’m making my jewelry (I sell it on Etsy) and need some background noise. If I didn’t have to do that I could go for years without TV. In fact I believe I have, before I started my Etsy business. And now I’m struggling to find something to watch that I would actually like. So far – very little. But I AM a computer addict. A day without it and I’m lost – the business, the fun, the connection with friends. I day without my beloved computer feels like a lifetime. And I mean no laptops or tablets or other jokes of the kind. I’m speaking a desk top monster with a huge screen, a comfy keyboard, a few big hard drives and all the other conveniences to enjoy. So don’t feel bad about your TV habit – we are all addicted to one thing or another. 🙂

By the way, the recipe looks great. Will be pinning and trying it soon. 🙂

I am looking at your recipe for PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER THYME SAUCE. It calls for white wine. Is there a substitute for the wine? Any help would be greatly appreciated. Thank you and may God Bless you and yours.
Brother Ron

Hi Ron! You could certainly substitute chicken stock — although it will significantly change the flavor of the dish. If it is simply the alcohol content that worries you, it will burn off as you cook! Another option would be a dry white grape juice, if you can find such a thing. Enjoy! – Mary

For anyone that needs to substitute the white wine for this recipe, or most any other recipe, you should find that substituting chicken stock should work fine. However, since you’re missing the acidity/bite that the wine gives, I would also try adding a squeeze or two of fresh lemon juice near the end. That will take the flavor up a notch without the alcohol. Hope that helps!

This seriously is one of the best chicken dishes I’ve had. The depth of flavor this has and the flavor the spinach takes on from the wine sauce is just divine. I used wild rice and it really complemented the chicken and spinach. I highly recommend to make this, especially for guests.

I had started making this while my boyfriend was working out…he said his first thought when he came into the kitchen was, “did she order takeout?”
We primarily eat chicken, so we look for new recipes to try…this one is a keeper for sure! Thanks!

Hmm. If you followed the instructions, I can’t tell you much else! If you want a thicker sauce, you could add more cream (or plain yogurt!) — or even make a separate roux and béchamel sauce! I hope it turned out okay for you! xo

If she was still in the process, the sauce wouldn’t be creamy. I waited to add the last few tablespoons of butter until right before the spinach (after I’d pulled the chicken) and it made it glossy and thick. SO gorgeous.

Just keep reducing and then add the cold butter. It’ll work. It’s like magic.

I think finishing it in the oven would be fine — as long as you don’t mind using another pan to cook the spinach. I would insist on keeping chicken/herbs/butter together though, just for as much flavor melding as possible. I think it could work! Let me know how it goes if you try it!

Mary, this recipe is delicious. My son came home for the holidays and he absolutely loved it. Then made it for my boyfriend and I and we loved it. Making it now and, well you know…. I have sauteed spinach a lot, but adding it in with the wine sauce is divine. I added a little lemon juice at the very end. I will make this again and again. A good meal for guests too because it is easy, but will also impress. Thanks again.

Would kale be an okay substitute? I understand it is a denser green and will take a bit longer to cook. Also, could coconut milk be added to create a creamier sauce or would that alter the flavor too much?

Hi Elena! Kale would be great! I would recommend massaging it a little bit first, and then adjusting cooking time — you’re right, it will take a little longer. I’m not sold on the coconut idea… It could work, but I think it would drastically change the dish. It could still be good, just different! Let me know what you end up trying!

Made this for dinner and it was divine! I added mushrooms and a couple Tbs of cream cheese. Next time, I’ll use more wine and add a little heavy cream so we’ll have more sauce. Thanks for the wonderful recipe. Super easy too!

This was amazing. I whipped up a batch with skin on chicken thighs (it’s all i had) for lunch this week and it was delicious. I served it with some quinoa and it was a fabulous combo. So colourful and simple. Yum!

I tried this tonight and my sauce didn’t come out creamy either for some reason … I tried adding extra butter right at the end but it was kind of clear and runny. Still delish … but not sure what I did wrong

I made this recipe last night, I double it because we had friends over and everybody enjoyed and ask for more, it was really easy and delicious, I like the taste of the thyme it gives a rich flavor, thank you very much for sharing.

I made this this weekend and my husband told me that this is the only way he wants his boneless skinless chicken from now on. Not only did it taste great, but our house smelled amazing for days!
FYI – I pulled the chicken out once it reached 160 but kept the sauce on to finish reducing it. Seemed to do the trick!

Made this tonite w/a few additions – subbed vermouth for the white wine and added splash of organic chix broth; also added mushrooms to boost veggie content. This was delicious over garlic & olive oil brown rice. Love this one – this will definitely be added to our regular rotation!

Hi Britany! The only thing that comes to mind is cooking time — I’d assume the thighs would take less time since there is less meat. Also, increase the amount of chicken (by weight) since there is less meat! Enjoy! xo

hi i want to make more then just 2 breast do dble everything according to how many pieces of chicken i use if i want to cook 6 piece how would i up grade do use same amount for each pieces cooking sunday …..

Woooowwwww!! This was amazing! Thank you for such a quick yet insanely delicious recipe! Definitely company worthy and they’d think I slaved over it! I’ll be making it again…. many times! I served this with Hasselbeck potatoes covered in Havarti, Parmesan, sour cream, bacon and chives.

I just made this for dinner- delicious! I didn’t find thyme in the shop, they only had lemon thyme and that added an extra divine layer! I see some people added lemon already but this is a little more subtle 🙂

Made this dish a couple weeks ago and it was delicious. I decided to make it again but this time with Jumbo Gulf shrimp. It. was. amazing. Once the shrimp was cooked I removed it and finished cooking the sauce. When the sauce was done I added the shrimp back in with the spinach. After the spinach was wilted I topped with shredded Mozzarella cheese. Thanks for the great recipe!

I made this chicken for dinner last night and it is so delicious, one of my new favorite recipes. At the end of preparing, just before adding spinach, I stirred in 1/2 fat free half and half, and I also used smoked paprika. I am definitely sharing with all my friends.

Hey! I’m making this with a few substitutions based on what I’ve already got on hand. I added some diced mushrooms with the spinach, a bit more liquid, and about 2 oz. of low-fat cream cheese to make it a bit creamier. I’m serving it over whole wheat rotini pasta, and with a salad for a well balanced meal. The smidge I stole from the pan is AMAZING! I hardly use thyme, but it really works in this dish, and I will definitely be making this again! Thanks!

I made this for dinner the other night and was blown away by not only the flavor but by the simplicity! The chicken was tender and juicy; the sauce was amazing! The only change is I added sauteed mushrooms to the mix. The whole household devoured everything and requested this dish be put on the regular menu. Thank you for this amazing recipe!

Hi Kassandra! Making this entirely in the oven would be pretty tough… You could definitely cook the chicken in the oven (season it, then cook it alone in the oven. You’ll have to google instructions on baking chicken breasts — I almost never do it that way!), but the sauce and spinach I think should still be made on the stove. Once the chicken is done, I’d throw it in the sauce on the stove for a few minutes and call it good!

What went wrong. When browning the Chicken the paprika burnt on both
Sides and I had to scrape off. Used
Medium heat and organic paprika, but
That should not be the problem
Sauce also did not look as creamy
As the pictures. It was watery and
Taste was ok. Nothing like picture.
Thank goodness I did not invite anybody over to try this new recipe

Hi Christel! Sorry it didn’t turn out for you! Not having been there, I can’t quite tell you what went wrong… but it sounds like maybe you need lower heat (or less time?) for your chicken. Here’s a video on browning meat! Better luck next time! xo

I am unapologetically a TV aficionado at the age of 71, and I proudly accept my role in the creative process…that of viewer. TV offers us a window to the world, whether from some of the greatest movies ever made to real-time news & weather to episodic television.

Because of TV hubby and I watched a man walk on the moon and we’ll never forget being witness to the crumbling of 9-11’s two towers. We saw the very first episode of Northern Exposure’s breath of fresh air and the historic final episode of The Bob New Hart Show. We celebrate each new TV season as we discover winning shows with their snappy dialogue and intriguing storylines. We can cook with the Barefoot Contest, remodel with the Fixer Uppers, and play along with more game shows than we can keep up with. Like it or not,we get a front row seat to the election of a President.

We said goodbye to Jay Leno and Dave Letterman this year and felt like we had lost good friends. We went through this same separation anxiety when Johnny Carson retired and we survived. Hopefully we’ll live long enough to see a new batch of icons come to life.

we made this tonight and my boyfriend literally called it a restaurant quality dinner! I’m officially stallking ur entire site now for more ideas 🙂 used chicken thighs instead of breasts and used Butter Chardonay. served with 1/2 a sweet potato and cauliflower gratin – a total hit!!! thank you <3

I am making this chicken and spinach right now!! My house smells amazing!! I did have to substitute the dry wine with red wine vinegar( I only use 1/3 cup)..I only had smoked paprika. I used about 1 Tbs of dried thyme. It is still amazing. I will be getting the correct ingredients to make it right. I’m in love this reciepe. Pretty healthy… Besides the butter. Lol. Thank you!!. I will be checking out what else you have!!!

I had high hopes for this recipe, but it was a disaster. I made it exactly according to the directions, with a Chardonnay I enjoy drinking. The sauce was too sour and did not thicken at all – it was an oily mess. Finally I added cream to dilute the acidity and thicken the sauce to make it edible. The result after rescue wasn’t bad, but I wish I knew what I did wrong in the first place. Should I have added the butter cold after the wine had reduced?

My boyfriend and I loved this recipe SO MUCH that we made it for lunch and dinner! I cannot say enough how good this recipe was!!! The chicken was so tender, and the spinach was packed with flavor. We used an Italian Pinot Grigo wine that paired perfect. We also had big chicken breasts, but pounded them which made them perfect. love love love! Thank you for sharing this. We found it on Pinterest 🙂

Hi Stephanie — I’d probably start with 1/3 cup, and see how it is at that point before adding more!! I think a little bit would go a long ways towards making it a totally creamy dish! Let me know what works for you if you try! xo

Making this at the moment and the house smells amazing!!! Made it exactly how its listed and turned out amazing. I served it with jasmine rice and broccoli and my boyfriend said it was a hit. One for the books!

Will definitely keep this, I just loved it. I used chicken thighs & chicken broth instead of the wine but maybe I might try it some day. I don’t cook with any wine cause I have not ever cared for anything​ I have had cooked in wine.

Awesome chicken recipe. We make all the time in multiple variations.
I’m a stay at home dad with 2 big football playing boys. “Open heart surgery and a quadruple bypass I now have to thank for that.”
One 24 years old and a picky 16 year old. Lol…
Both always looking for healthy protein packed meals”
Ok, spoiled young men. “Mom set the president for that.” Lol…
So making a dish that’s healthy and full of protein… “Win Win”
I adjusted some of the butter for different types of oils coconut, grapeseed, olive safflower mix, etc.
I use only the butter after the chicken has been cooked to a “crispy golden brown” with the wine the thyme and garlic.
I substitute asparagus for the spinach. Although I have tried both and a few other power packed veggies.
It’s turned out tasty and deliciously moist every time.
Thank you for the fantastic tasty meals my family has come to enjoy.
Rick, (Chicago)

I normally don’t comment on food blogs but this was way too delicious. My husband couldn’t stop raving and said it was one of his favorites and my son licked his plate. A plus is that it’s so super easy to make. Officially added to the rotation.

Hello from Battle Ground, WA! We’re almost neighbors 🙂 Thank you for sharing this recipe – it’s amazingly quick and easy and tastes gourmet! I served it with cous cous and Chardonnay. Definitely a keeper!

I am going to make this tonight. Looks delicious. Half and half is not listed as an ingredient or I didn’t see it listed. The sauce looks creamy and someone commented on the cream. So, is cream added to the sauce, and if so, how much? Thanks!

Hi Cindy – There is no cream in the sauce as I make it — just butter! Some commenters have wanted a creamier sauce, and therefore added some sort of cream. It is not necessary, unless you want it! Enjoy! xo

This may be the best chicken recipe I’ve made! I only did 1C of wine and 3 TBS of butter and 2 Tbs of Olive oil.
Your cooking time on each step was right on if you have thick chicken breasts! Also- I highly recommend chopping the spinach. It was lot of thyme sprigs to pick out after cooking though. I struggle with how to use thyme! Delicious all around though and I had some crusty bread to sop up all the yummy sauce.

Thanks for the notes, Julie!! I scrape the thyme leaves off of the woody sprig, so I don’t have to pick anything out at the end. Thyme is kind of a pain to work with, admittedly. I’m glad you liked it!! xo

good morning
i just want to say this was best chicken ever follow your direction it cem out so good i made cesar sald to toop it off a friend told that it was very good see we are so use to eating the same old thing it time for change thanks i really enjoy that plus the drink strawberry lime cocnut drink i addes my my touches it came out so good

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